Grain-Free Cranberry Orange Bread
Grain-free Cranberry Orange Bread is tart and citrusy. The base of this grain-free cranberry orange bread is almond and coconut flour and is naturally sweetened with maple syrup. The fresh orange zest and cinnamon give the bread some freshness and the cranberries provide some tartness.
Servings: 1 Loaf
Ingredients
- 6 eggs, beaten
- 1 ½ cups almond flour
- ¾ cup coconut flour
- ⅔ cup orange juice
- ½ cup maple syrup
- ¼ cup ghee, melted
- 2 oranges, zested
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- Pinch of salt
- 2 cups cranberries, fresh or frozen
Instructions
- Preheat oven to 350 degrees
- Grease and line one side of the loaf pan with parchment paper. See my picture above
- In a small bowl combine the beaten eggs, orange juice, maple syrup, melted ghee, orange zest, vanilla extract, and salt. Mix all the ingredients together
- In a medium sized bowl, combine the almond flour, coconut flour, baking soda, baking powder, and ground cinnamon. Mix all the ingredients together using a whisk
- Pour the egg mixture into the dry ingriedents and fold just until incorporated. Right before everything is combined, add the cranberries and fold until the cranberries and equal throughout the batter
- Spread the batter out into the loaf pan and place in the oven
- Bake for 45 minutes then rotate the pan and continue cooking for another 45 minutes or until the bread is nicely browned on the top and is cooked through
- Allow the bread to cool before cutting and enjoying
Notes
Optional: Add ½ cup chopped pecans or walnuts. Add these to the batter at the same time as the cranberries
Optional: This recipe can also be made into muffins. Line a muffin tin with 12 muffin papers and portion the batter into the muffin cups. Bake for twenty minutes or until golden brown on top and springs back to the touch. Cool before enjoying!